RECIPE FOR CREAM OF POTATO SOUP WITH HAM RECIPES

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CREAM OF POTATO AND HAM SOUP RECIPE - FOOD.COM



Cream of Potato and Ham Soup Recipe - Food.com image

Creamy and delicious! Please note that if you are using any kind of broth in place of the water, you will want to decrease the salt accordingly :)

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 12

4 cups peeled cubed potatoes
4 cups water (or 2 c. water & 2 c. ham broth)
1 cup thinly sliced carrot
1 cup finely chopped celery
1 cup finely diced onion
1 teaspoon salt
1/2 cup butter
1/2 cup flour
1 teaspoon salt
2 cups milk
1/2 cup shredded cheddar cheese
2 cups diced ham

Steps:

  • In large dutch oven, cook vegetables in salted water until tender. Do not drain.
  • Meanwhile, in a saucepan, melt butter; whisk in flour and salt. Cook for 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture is thickened. Fold in ham. Stir into vegetable mixture. Simmer until ready to serve.

Nutrition Facts : Calories 431.3, FatContent 24.4, SaturatedFatContent 14.5, CholesterolContent 86.2, SodiumContent 1756.2, CarbohydrateContent 34.4, FiberContent 3.8, SugarContent 3.3, ProteinContent 19.3

CREAM CHEESE POTATO SOUP RECIPE: HOW TO MAKE IT



Cream Cheese Potato Soup Recipe: How to Make It image

"I came up with this soup after I had tried something similar at a restaurant," explains Stacy Bockelman, California, Missouri. "Using chicken bouillon and frozen hash browns makes it easy to fix. It's good with sourdough bread," she adds. It's also good for your pocketbook at only 47 cents a bowl.

Provided by Taste of Home

Categories     Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 12 servings (about 3 quarts).

Number Of Ingredients 8

6 cups water
7 teaspoons chicken bouillon granules
2 packages (8 ounces each) cream cheese, cubed
1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1-1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 teaspoon garlic powder
1 teaspoon dill weed

Steps:

  • In a Dutch oven, combine the water and bouillon. Add cream cheese; cook and stir over medium heat until cheese is melted. Stir in the remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.

Nutrition Facts : Calories 158 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 779mg sodium, CarbohydrateContent 14g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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